*Slow Cooker Byriani
Can be made with meat, chicken , pulses or veg.
(If using meat, cube and add tsp turmeric, 1tsp salt brown off in frying pan then add to slow cooker first)
Or prepare veg- chunky diced potatoes, carrots, a can of drained chick peas and mushrooms are a nice combination.
Next fry off two large finely diced onions in sunflower oil. Cook slowly until translucent and golden.
Meanwhile crush 5 cloves of garlic and grate a thumb sized piece of ginger. Measure out whole spices- mine vary depending on who I am cooking for, but three cloves, 4 whole cardamom pods, a piece of cinnamon, ½ tsp whole cumin seeds 6 or 7 curry leaves. Set aside.
Ground spices- tsp each of turmeric ( if you are choosing no meat and didn’t put in at that stage), ground coriander, garam masala, ground cumin, chilli powder or flakes 1/tsp salt.
Open one can of chopped tomatoes and one can coconut milk. Have near.
When the onions are soft put in the garlic & ginger paste- you may need to add more oil to keep the mixture frying rather than boiling. Cook for a couple of minutes then add whole spices, keep stirring and move quickly so that nothing burns,- after 20 seconds or so add ground spices and keep stirring.
You need to cook out the spices and get them covered in oil, but this may take less than a minute, then pour in the canned tomatoes and coconut milk. Stir, bring to the boil, then pour the sauce over the veg ( or meat) in the slow cooker. Stir, cover and cook until tender. You may need to add a little more water, but you want a fairly thick sauce- this is where the slow cooker is great, tend not to catch at the bottom unlike a pot on the stove.
Meanwhile cook basmati rice until 80% done, then drain.
Check the curry sauce for salt or chilli heat. I add a large handful of chopped coriander at this stage, and a tablespoon of mango chutney.
Carefully place the rice on top of the curry- I use a fish slice or a wide large slotted spoon, as you can add a layer which will sit on top. I then pour over some saffron infused water, stud in a few red chillis for extra surprises.
Lid back on and cook for another 19 minutes or so. Another scattering of fresh coriander leaves before serving.
I like to eat with pappadoms and brinjal pickle.